KOCADAĞLI, T. Et Al. 2012. In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation. Food and Function , vol.3, no.9 , 970-975.

KOCADAĞLI, T., Göncüoglu, N., Hamzalioglu, A., & GÖKMEN, V., (2012). In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation. Food and Function , vol.3, no.9, 970-975.

KOCADAĞLI, TOLGAHAN Et Al. "In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation," Food and Function , vol.3, no.9, 970-975, 2012

KOCADAĞLI, TOLGAHAN Et Al. "In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation." Food and Function , vol.3, no.9, pp.970-975, 2012

KOCADAĞLI, T. Et Al. (2012) . "In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation." Food and Function , vol.3, no.9, pp.970-975.

@article{article, author={TOLGAHAN KOCADAĞLI Et Al. }, title={In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation}, journal={Food and Function}, year=2012, pages={970-975} }